Chicken and Wild Rice Salad

By KDHarmon

Ingredients

• 1/3 C Sherry Wine Vinegar
• 1 clove garlic, minced
• 1 tsp Dijon Mustard
• 1 tsp Sugar
• 2/3 C olive oil
• 4 boneless, skinless chicken breast halves
• 1 C wild rice
• 1 Tbl vegetable oil
• 1 C carrots, coarsely grated
• 1 C green onions, chopped
• 1/2 C celery, chopped
• 1/3 C toasted walnuts, coarsely chopped
• 1/3 C (packed) golden raisins
• 2 Tbl chopped fresh dill, plus sprigs for garnish

Details

Servings 4

Preparation

Step 1

Whisk vinegar, garlic, mustard and sugar in medium bowl. j Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Place chicken breasts in medium bowl and add 1/2 C vinaigrette, mix to coat. Cover and refrigerate 1 hour. Allow remaining vinaigrette to stand at room temperature.

In a large, heavy saucepan, bring salted water to boil. Add rice and reduce heat to medium. Continue cooking until rice is tender and just beginning to split, stirring occasionally, about 50 minutes. Drain. Rinse rice thoroughly under cold water and drain well.

Heat vegetable oil in heavy large skillet over medium-high heat. Remove chicken from marinade and sprinkle with salt and pepper. Add to skillet and saute until browned and cooked through, about 6 minutes each side. Transfer to plate and cool slightly. Cut chicken on diagonal into 1/4-inch thick slices.

Mix carrots, green onions, celery, walnuts, raisins, chopped dill, remaining vinaigrett and rice in large bowl. Season to taste with salt and pepper. Arrange chicken on top and serve.

Can be prepared 4 hours ahead. Cover and refrigerate. Serve chilled or at room temperature.